Pesche Alla Piemontese Stuffed Peaches From Piemonte Recipes

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PESCHE ALLA PIEMONTESE STUFFED PEACHES FROM PIEMONTE



Pesche alla Piemontese Stuffed Peaches from Piemonte image

Provided by Food Network

Number Of Ingredients 6

6 ripe peaches
1/3 cup sugar
8 Italian macaroons, such as Amaretti di Saronno, crushed
1 egg yolk
4 tablespoons butter
Heavy cream, optional

Steps:

  • Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.

PECHE ALLA PIEMONTESE



Peche alla Piemontese image

Provided by Food Network

Categories     dessert

Number Of Ingredients 10

6 ripe peaches
1/3 cup sugar
8 Italian macaroons, crushed (see recipe below)
1 egg yolk
4 tablespoons butter
Heavy cream, optional
1/2 pound canned almond paste
2/3 cup granulated sugar
1/4 cup confectioners' sugar
2 large egg whites

Steps:

  • Preheat the oven to 350 degrees.
  • Rinse, halve and stone the peaches. Puree 2 of the peaches in a food processor. Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk. Cover each peach halve with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 45 minutes. Serve hot or cold, with or without heavy cream.
  • Preheat oven to 375 degrees and set rack at middle level in oven.
  • Break the almond paste into 1-inch pieces. In the bowl of a mixer, combine almond paste, and sugars. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars. Pour in the egg whites in 3 to 4 additions, beating well between each addition. Scrape down the bowl frequently as you are adding the egg whites.
  • If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking.
  • Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie trays. Leave 1-inch around each macaroon.
  • Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or confectioners' sugar. Bake immediately for 15 minutes to 20 minutes, until thet are well puffed and golden. Cool the macaroons. When cool, remove them from paper by turning paper over and moistening the back of the paper, then peel it off.
  • Yield: 34 cookies

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